This gingerbread chocolate tart is a beautiful dessert for your Christmas day table that will wow your guests and it's easy to make too. A spiced chocolate ganache filling sits inside a beautiful crisp gingerbread pastry case, decorated on top with whipped cream, gingerbread men and festive sprinkles.
Taste: Warm and spicy, rich and decadent
Pros: Easy to make pastry, no-bake filling
Cons: Watch out for soggy bottoms
The fairy lights are on. Christmas is on it's way. And if you're ready to get stuck into festive baking and perfect pastry and decadent fillings are your thing, you won't want to miss this deliciously easy gingerbread chocolate tart!
The warm and spicy gingerbread pastry and gingerbread spiced chocolate filling, is the perfect dessert to a festive feast dessert on the Big Day. And there's not a soggy bottom in sight.
I can't get enough of gingerbread recipes at the moment. I'm working my way through another batch of my favourite white chocolate gingerbread biscotti at the moment.
So here's what I love about this recipe and I think you'll love too...
- Perfect festive flavour from gingerbread spices and molasses sugar
- Spicy gingerbread pastry with the perfect snap
- Smooth and creamy chocolate ganache filling
- Really easy to make - simple ingredients and no fancy equipment
- Ideal show-stopping dessert for Christmas
Make sure watch the step-by-step live video on this page or on YouTube, showing you how to make this gorgeous gingerbread chocolate tart.
Table of Contents
Ingredients and substitutions
Check out my shopping list for ingredients and equipment
Making perfect pastry is easier than you think and it you don't need a lot of ingredients or any fancy equipment. You can use a stand mixer if you want to, but this recipe can be easily be made by hand. Here’s everything you’ll need to make this beauty...
- Molasses Sugar or Soft Dark Brown Sugar - It you can get molasses sugar it adds a real depth to the pastry; Billington's Molasses is my preferred choice. If you can't find molasses sugar, then you can use either soft dark brown sugar or dark muscovado sugar instead. They will still give you a deep flavour
- Golden Syrup or Light Corn Syrup - You can swap for runny honey if you prefer
- Unsalted Butter - Unsalted gives you more control of how much salt you have in your recipe, just add a pinch of fine sea salt. You can also use slightly salted butter if you prefer
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves - Not everyone is a fan of cloves so you can leave this out if you prefer
- Plain Flour or All-Purpose Flour
- Milk Chocolate - I prefer a mix of milk and dark chocolate for the tart filling. The filling is still rich and chocolatey but it's not so intense that the gingerbread spices still come through
- Dark Chocolate
- Double Cream or Heavy Cream
- Gingerbread Cream Liqueur - Lots of the supermarkets have their own take on a gingerbread cream liqueur, I found mine in Aldi. If you can't find a gingerbread version, swap for Baileys and taste-test; you may want to slightly increase the spices.
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can't guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
For this recipe I tend to use tart rings but you might find a tart tin easier or better for a larger number of servings. These are the tools I use...
- 10cm Tart Rings or 9-inch Loose Base Tart Tin
- Large Mixing Bowl
- Stand Mixer (optional)
- Rolling Pin
- Rubber Spatula
- Baking Sheet
- Baking Beans - Alternatively you can use dried pasta or uncooked rice
- Baking Parchment
- Digital Kitchen Scales
How to make gingerbread chocolate tart
Full measurements and instructions can be found on the recipe card
Just look at those tarts, don't they look like you might have brought them in a patisserie? They're really easy to make; just take your time and follow the steps. Here’s what you need to do...
The gingerbread pastry
Unlike other pastries, such as in my mince pies, this gingerbread pastry does not use the rub-in method with cold butter. Instead the recipe uses melted butter to bring the dough together.
- Melt the butter, sugar and Golden Syrup together into a small saucepan and allow to cool slightly
- Sieve together the flour and spices in a large mixing bowl
- Add the cooled butter mixture to the dry ingredients and bring together with a rubber spatula. If needed add 2 tablespoons of cold water
- Knead the dough together by hand until you have a smooth dough, or use a stand mixer with the paddle attachment. If the pastry dough feels crumbly or does not come together add little extra cold water, a teaspoon at a time, to help bind everything
- Wrap the pastry in clingfilm and chill in the fridge for a 30 minutes
Lining the tart tin
Before rolling out, let the pastry come up to room temperature for 10 minutes, if not the pastry can tear or crumble.
Take two sheets of baking parchment about 30cm x 25cm and place the pastry between them. Roll out the pastry between the parchment, until it is about 3-4mm thick.
Remove one sheet of parchment and use the other to carefully lift the pastry over the tart tin. Use the parchment to protect the pastry and gently move the pastry into the bottom and sides of the tin. Make sure not to stretch the pastry - this will cause it to shrink back when baking.
Alternatively, if using tart rings, use the rings to cut out the tart bases. Place the tart rings on a baking sheet and place the base inside. Cut a strip of pastry long enough to go around the tart ring. Place it inside of the ring to form the tart wall. Trim off the excess pastry with a sharp knife.
Rest the tart case in the fridge for 15-30 minutes before baking.
TOP TIP: Rolling pastry between baking parchment means you don't have to add extra flour which can cause the pastry to dry out. It also helps you fill the pastry into the tart tin without tearing. Check out the step by step video below for more details.
Baking the tart case
The tart case is 'baked blind'. This is often referred to as pre-baking, and you essentially baking the tart before adding the filling. As the gingerbread chocolate tart filling is no bake, the tart case is fully baked blind.
Baking blind helps prevent a soggy bottom as there is no filling to trap the steam as the tart bakes. Here's how to bake your tart case...
- Lie a piece of baking parchment inside the tart case, making sure it covers the whole
- Add baking beans or pie weights on top of the baking parchment
- Bake the tart case at 180C/350F for 15 minutes then remove the baking beans and parchment before baking for a further 10 minutes or until the pastry is golden
- Once baked leave the tart case in the tin to fully cool
TOP TIP: For blind baking, you don't have baking beans, you can use dried pasta or uncooked rice to weight down the baking parchment. After use, allow them to cook and store in a freezer bag to re-use
The chocolate ganache filling
You can make the filling for the gingerbread chocolate tart while the pastry is baking.
- Gently heat the double cream and gingerbread liqueur or Baileys in a saucepan until it begins to simmer
- Add the chocolate, spices and butter into a small heat proof bowl and pour over the heated cream
- Allow the cream to melt the chocolate for 1 minute, then stir everything together until the chocolate and butter has melted and then leave to cool down
- Pour in the chocolate ganache into the cooled tart case, then pop in the fridge to set for at least 4 hours
TOP TIP: When ready to serve, take the tart out of the fridge 5-10 minutes beforehand to let the pastry case come up to room temperature. This will make it easier to slice and serve.
Step-by-step live video
Tips for success
The gingerbread chocolate is certainly a show-stopping bake, but it's also easy to make. Follow my top tips below and you're set up for success every time…
- Be careful not to overwork your pastry - It's really tempting to knead your pastry until it's perfectly smooth. But if you handle the pastry too much, you can overwork it causing it to dry out and become crumbly. Instead, gently work your pastry with care and you'll get a perfect texture and snap.
- Add a sprinkle of cold water - If your pastry doesn't come together or crumbles as you knead it or roll out, it's too dry. Sprinkle the pastry with cold water and bring the it back together. The water will help bind the pastry together.
- Chill your pastry - Even if you're in a rush, don't skip this step! As we've made the pastry with melted butter, it is too soft to roll out. You need to allow the butter to chill and begin to solidify in the pastry again. Wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes. You can also make the day before and chill overnight if you can. Once you've lined your tart tin with pastry, chill the pastry again 15-30 minutes before baking.
- Roll the pastry between baking parchment - This is my Number 1 pastry tip. Avoid over-flouring and handling your pastry too much when you roll out, by rolling between two sheets of baking parchment. It also makes it easier to turn the pastry and fill the pastry to line your tart tin.
- Always roll away from you - You might think this is silly, but honestly it's a great tip. By always rolling away from you, you will get an even thickness and also prevent the pastry from becoming over-stretched. Finally apply the pressure at the ends of your rolling pin rather than in the centre; this also helps get an even thickness.
How to prevent a soggy bottom?
Crisp pastry is holy grail of tart baking. Here are my top tips to banish those soggy bottoms and get the perfect pastry you're after.
- Use a metal loose-based tart tin or tart rings - Ceramic tart dishes look pretty, but if you want a crisp tart case and no soggy bottoms, use a metal tin. A metal loose-based tart tin will help distribute the heat more evenly giving you a crisp pastry base. And the loose base means it's easier to get out of the tin and serve as well.
- Make sure you preheat your oven - Don't be tempted to put the tart in a cold oven. As your oven comes up to temperature, the butter in the pastry will melt before it starts to cook, giving you the dreaded soggy bottom!
FAQs about gingerbread chocolate tart
This recipe will fit a 9-inch round tart tin or a 14x5-inch rectangle tin. Alternatively you can use 10cm tart rings to make individual desserts as I have done. The recipe will make enough dough for there to be leftover pastry; why not use it to make for mince pies.
The tart should be kept chilled in the fridge, either in an air-tight container or covered with cling film or plastic-wrap.
If kept chilled and stored correctly, the tart will keep for up to 5 days.
Yes you can. You can either freeze the pastry case on it's own once it is baked and cooled, or you can freeze the completed tart. Make sure that the filling is set in the fridge before freezing, to avoid ice crystals forming in the filling. Ensure the tart is well wrapped in clingfilm before freezing. Remember to defrost thoroughly before eating.
You can keep any leftover pastry for up to 3 days in the fridge, or freeze for up to 3 months. Make sure it is double-wrapped in cling-film.
More festive dessert recipes to try
If you liked this gingerbread chocolate tart here are some other desserts that I think you’d enjoy...
Get the recipe
Gingerbread Chocolate Tart
For the Pastry
For the Filling
To make the pastry
- In a small saucepan, heat the butter, molasses sugar and Golden Syrup until they have melted together. Allow to cool slightly before using.120 g Molasses Sugar, 120 g Butter, 3 tablespoon Golden Syrup
- Sieve flour, ground ginger, ground cinnamon, mixed spice and ground cloves together in a large mixing bowl. Alternatively you can use a stand mixer with the paddle attachment.400 g Plain Flour, 3 teaspoon Ground Ginger, 1 teaspoon Ground Cinnamon, 1 teaspoon Mixed Spice, ¼ teaspoon Ground Cloves
- Add the melted butter mixture and using a rubber spatula bring the ingredients together until they start to form a pastry dough. Use your hands to knead the pastry until smooth.
- Add 1-2 tablespoons of cold water to the pastry to help bring it together. It should be a smooth texture and not sticky. If the pastry is crumbly, add a drop more cold water to help the pastry bind together.
- Form the pastry dough into a disc, and wrap in cling film or plastic wrap. Chill in the fridge for at least 30 minutes or overnight. Allow the pastry to come up to room temperature before rolling out
To make the tart case
- Take two sheets of baking parchment about 30cm x 25cm and place the pastry between them. Roll out the pastry between the parchment, until it is about 3-4mm thick. The pastry should be rolled out so it is larger than your tart tin and is about 3-4mm in thickness
- Remove the top piece of baking parchment. Using the bottom piece of parchment to support the pastry, lift the pastry over the tart tin and gently press into the base and sides, being careful not to stretch it. Trim off the excess pastry with a sharp knife.
- Alternatively, if using tart rings, use the rings to cut out the tart bases. Place the tart rings on a baking sheet and place the base inside. Cut a strip of pastry long enough to go around the tart ring. Place it inside of the ring to form the tart wall. Trim off the excess pastry with a sharp knife.
- Chill to the tart case(s) for another 15-30 minutes before baking.
To bake the tart case
- Preheat oven to 180C/ 350F. Lie a sheet of baking parchment on the base of the uncooked tart case and fill with baking beans or pie weights.
- If using 9-inch tart tin - Blind bake the tart case for 15 minutes, then remove the parchment and baking beans, and return to oven to cook for a further 10 minutes.
- If using tart rings - Blind bake the tart cases for 10 minutes, then remove the parchment and baking beans, and return to oven to cook for a further 5-7 minutes.
- Allow the tart case(s) to completely cool in the tin before adding the filling.
To make the chocolate ganache filling
- Break the dark and milk chocolate into pieces and add into a heatproof bowl with the butter, ground ginger, ground cinnamon, mixed spice and ground cloves.150 g Dark Chocolate, 200 g Milk Chocolate, 50 g Butter, 1 teaspoon Ground Ginger, ½ teaspoon Ground Cinnamon, ¼ teaspoon Mixed Spice, ¼ teaspoon Ground Cloves
- In a small saucepan, gently heat the double cream and gingerbread cream liqueur, over a low to medium heat. When the cream starts to gently bubble, pour over the chocolate and butter leave to melt for 1 minute.300 ml Double Cream, 150 ml Gingerbread Cream Liqueur
- Gently stir the ingredients together until the chocolate has completely melted. Leave the mixture to cool for at least 30 minutes before pouring into the tart case.
- Chill the filled tart in the fridge for at least 4 hours or overnight until the filling is set.
To decorate the tart
- Add the double cream into a large bowl and using a handheld mixer, whip the cream until it forms smooth, thick peaks. It should be easily spreadable but hold its shape. Alternatively use a stand mixer with the balloon attachment.100 ml Double Cream
- Fill a piping bag, fitted with a piping nozzle or with the end snipped off, with the whipped cream and pipe a across the top of the set chocolate filling
- Add a mini gingerbread man and sprinkle with Christmas sprinkles to serve.6 Mini Gingerbread Men, Red, Green and White Sprinkles
YOUR OWN NOTES
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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